Toasted Coconut Tres Leches Cake

Preheat oven to 350 F and grease a 9×13 cake pan. Set pan aside.

In a large bowl cream together 1 stick of butter and 1 cup of sugar until fluffy. Add the eggs, one at a time, until completely combined. Add the vanilla and mix until everything is well combined. Add the flour, baking powder, cinnamon and salt to the wet ingredients and mix until everything is incorporated. Spread batter into the bottom of the prepared pan and bake at 350 F for 25-30 minutes. Then remove pan from the oven and let cake cool completely before adding the milks and frosting.

Meanwhile make the cream cheese frosting by creaming together the other stick of butter and the cream cheese. Add the 2 cups of powdered sugar and coconut extract and mix until combined. The frosting needs to be slightly softer to spread on the milk-soaked cake, so thin it out as needed with the half-and-half or milk. Set the frosting aside.

When the cake has cooled completely poke holes all over the top of it with a fork; it doesn’t have to be pretty since you’re covering it with frosting. Whisk together the coconut milk, sweetened condensed milk and evaporated milk in a large bowl and then pour evenly over the cake (yes, all of it). Let it soak in completely.

Frost the cake with the cream cheese frosting and then top with the toasted coconut. Serve cold or at room temperature!